Papou's Fasoverakia (Green Beans)

READY IN: 1hr 40mins
Recipe by cbgreek

I grew up watching my Papou make these every week! Even as a child I loved eating a big bowl of these green beans with crusty slices of my YiaYia's bread. When my Papou passed away at 99 (still cooking until the end!) I carried on the tradion of making this dish. For me and my family, this is the ultimate comfort food. You may believe the amount of olice oil is excessive, but I actually use more than I have indicated in the recipe- my family loves how it blends with the tomato and creates this magical sauce that makes you want to lick the plate clean!

Top Review by Brian Holley

This made a very pleasant change, and a nice way to cook potatoes. I used 1 tin of tomatoes and then blitzed them to made a sauce, added three tea spoons of tomato paste and a chicken stock cube. The olive oil was from our own olives so had a super flavour, none of that shop bought rubbish. We ate this with a ginger and soy steak, it went down well. You could also serve with fried chicken. I will be cooking this again it was so easy. Thanks for posting the recipe. Brian Holley

Ingredients Nutrition


  1. Use a large stock pot or dutch oven, sautee onions over medium heat with the salt and pepper in 1/4 cup olive oil until onions just begin to soften- about 2-3 minutes.
  2. Add garlic and potatoes and stir. Add the tomato sauce and water. Add the green beans last, stir all together until well mixed. Drizzle the remaining 1/4 cup of olive oil on top.
  3. Cook over medium -low heat, stirring every 15 minutes or so, until potatoes are fork tender and beans are soft. Add additional salt and pepper to taste.
  4. This usually takes and hour and a half but I often lower the heat and leave the beans on for 2+ hours.
  5. The beans are even better the next day- get out your bread, load up a bowl and enjoy yourself! Kali orexi!

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